CHICKEN SCALLOPINI WITH MUSHROOMS AND ARTICHOKES

 CHICKEN SCALLOPINI WITH MUSHROOMS AND ARTICHOKES

  Chicken scallopini with mushrooms and artichokes - sauteed mushrooms and artichokes, smoky pancetta and tangy capers in a luscious lemon butter sauce.

Prep Time : 15 mins Cook Time : 30 mins Total Time : 45 mins

INGREDIENTS :

  1. 1 lbs mushrooms sliced
  2. 12 oz artichoke hearts - frozen or canned
  3. 3 oz pancetta
  4. 2 Tbs capers
  5. 2 chicken breasts butterflied if needed, and pounded thin
  6. 3-4 tbs flour for dredging the chicken
  7. salt and pepper to taste
  8. 2 tbs avocado/grapeseed oil for frying the chicken + 2 tbs for sauteing the mushrooms
  9. For the lemon butter sauce:
  10. 1/4 cup lemon juice
  11. 2 tbs white wine
  12. 1/2 cup cream
  13. 1/2 cup chicken broth
  14. 1 tsp corn starch
  15. 3 tbs butter
  16. salt and pepper
CHICKEN SCALLOPINI WITH MUSHROOMS AND ARTICHOKES
CHICKEN SCALLOPINI WITH MUSHROOMS AND ARTICHOKES

INSTRUCTIONS :

  1. Heat a pan on the stove top, and add the pancetta - cook until browned and crisp.
  2. To the same pan, add the mushrooms, and 1 tbs of oil if needed. Season with salt and black pepper, and saute until mushrooms are fully cooked - about 8-10 minutes.
  3. Slice the artichoke hearts into quarters and add to the pan with the mushrooms.
  4. Add the capers, and cook for a few more minutes.
  5. Butterfly the chicken breasts if they are quite thick, or simply pound them to flatten to 1/4 inch thickness. (I like to put the chicken in a zip lock, one piece at a time, and completely seal it, before I flatten it with a meat mallet). Cut the flattened chicken into smaller pieces, sprinkle with salt and pepper, and dredge in flour lightly.
  6. In another pan, heat the remaining 2 tbs of oil, and fry the chicken pieces, approximately 3 minutes per side. Add cooked chicken to the mushrooms and artichokes.
  7. Make the sauce by heating the lemon juice and white wine, and boil until reduced by a third.
  8. Add cream and cook until slightly thickened. Mix 1 tsp corn starch with a bit of chicken broth, to remove lumps, and add to the pan, with the remaining chicken broth. Cook until sauce thickens.
  9. Add butter to the sauce slowly incorporating it, by whisking. Taste and adjust the salt and pepper. If too sour, add more chicken broth and corn starch.

RECIPE NOTES :

1. You can make this with marinated artichokes with the same great result. If you do, make sure you add less lemon - only a splash, so you don't end up with quite sour sauce.

2. The sauce in this recipe is a little less than 1 1/2 cups. If you like your meal saucier, double the amounts.

Other recipes Side Dishes : Here 
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